A perfect first course for family Sundays when it’s cold, or for holidays, in my opinion, ideal for Christmas Eve the Creamy Pasta with Potatoes and Clams makes a beautiful impression among the first courses on this lean day.
We used mixed pasta (which I find perfect for pasta and potatoes) but you can use the shape you like best, always short pasta and as small as possible. If you like it spicy, feel free to add a pinch of chili pepper.
The pasta is cooked directly in the pot with the potatoes, gradually adding the well-filtered clam water and, if not enough, more hot water or broth (fish or vegetable).
Below, I leave you other delicious first course recipes and then we go, as always, right under the photo to discover how to prepare the Creamy Pasta with Potatoes and Clams😊
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients for Creamy Pasta with Potatoes and Clams
- 7.75 oz mixed pasta
- 9 oz potatoes
- 2.2 lbs clams
- a quarter of onion
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 1 bunch parsley
Preparation of Creamy Pasta with Potatoes and Clams
To prepare Creamy Pasta with Potatoes and Clams, first wash the clams thoroughly under running water, then soak them well covered in fresh water.
Soak them for 2 hours, then rinse them well under running water and put them back to soak in clean water for 1 more hour.
After purging, place a whole and crushed garlic clove and a few sprigs of parsley in a large pan, then add the clams.
Cover with a lid and occasionally shake the pan until the clams open.
Filter the liquid that has formed and set it aside, then shell the clams, leaving some whole for decoration.
Chop the garlic and onion, peel the potatoes, wash, and dice them into small cubes.
In a large, high-sided pot, saute the chopped onion and garlic with 2 tablespoons of oil until they become almost transparent.
Add the potato cubes, cover with the clam cooking water, and cook over medium-high heat for 10/12 minutes, adding a little hot water or broth if it dries out too much.
Add the pasta, add salt, and cook the Pasta with Potatoes and Clams, adding more hot broth or water as needed.
Don’t overdo it with the water; the pasta should become creamy, and the potatoes should become creamy, adding the clams 5 minutes before finishing cooking the pasta.
Stir frequently to combine flavors and sprinkle with freshly chopped parsley before serving.
Storage, Tips, and Variations
Creamy Pasta with Potatoes and Clams, like all first courses, should be eaten immediately.
There are variations of this recipe where the potatoes are deglazed with half a glass of white wine, and once evaporated, they cover the potatoes with clam water and cook them. This step creates a nice cream with the potatoes.
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